Explain the problems a hotel faces in making the following departments profitable: restaurants, bars, and room service

A successful strategy is to show guests the restaurants and explain the cuisine before they go to their rooms, which has prompted more guests to dine in the restaurants during their stay...The best way to prevent these occurrances is to have a good control system, which should include people who are paid to use the bar like regular guests, but are really there to check on the bartenders.

Explanation:

Restaurants; hotel guests are not always predictable. Sometimes they will use the hotel restauraunts, and other times they will dine out. A successful strategy is to show guests the restaurants and explain the cuisine before they go to their rooms, which has prompted more guests to dine in the restaurants during their stay.

Bar; Bars is measured by the pour/cost percentage. Post cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Operations with lower pour costs have more sophisticated control systems and a higher-volume catering operation. Some bartenders tend to overpour measures to receive larger tips. The best way to prevent these occurrances is to have a good control system, which should include people who are paid to use the bar like regular guests, but are really there to check on the bartenders.